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–+ servings
mini carrots cakes drizzled with cream cheese frosting on a cooling rack.
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5 from 2 votes

Carrot Mini Bundt Cakes

Delicious mini carrot cakes drizzled with cream cheese frosting pack big flavor! These delicious mini bundt cakes are perfect for both small gatherings and providing snacks on-the-go.
Prep Time30 minutes
Cook Time17 minutes
Total Time47 minutes
Course: Desserts
Cuisine: American
Servings: 24 mini bundt cakes
Calories: 207kcal
Author: Kelly Bloom
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Equipment

Ingredients

For Carrot Mini Bundt Cakes

  • ¾ cup brown sugar light or dark
  • ½ cup granulated sugar
  • 3 large eggs
  • ¾ cup vegetable oil neutral oil such as sunflower
  • 1 teaspoon vanilla extract
  • 2 cups carrots grated
  • 2 cup flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoon cinnamon ground Ceylon
  • ¼ teaspoon mace ground, or substitute ground nutmeg
  • ¼ raisins golden, soaked in hot water to plump
  • ¼ coconut shredded or flaked
  • ¼ pecans chopped

For the Cream Cheese Icing

  • 1¼ cup powdered sugar
  • 2 oz cream cheese softened to room temperature
  • 2 oz butter room temperature
  • ½ teaspoon vanilla extract
  • 2 tablespoon milk or cream, plus more if needed to get desired consistency
US Customary - Metric

Instructions

Carrot Mini Bundt Cakes

  • Preheat your oven to 350F, and spray a mini bundt cake pan with non stick cooking spray. Set aside.
  • Add the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract to a large mixing bowl. Whisk ingredients until fully combined. You don't need to use a mixer.
    ¾ cup brown sugar, ½ cup granulated sugar, 3 large eggs, ¾ cup vegetable oil, 1 teaspoon vanilla extract
  • Grate the two carrots if you haven't already. You need 2 cups worth.
    2 cups carrots
  • In a separate bowl, whisk all the dry ingredients together so they're mixed well. Add the grated carrots to the dry ingredients and toss to coat the carrots in flour.
    2 cup flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoon cinnamon, ¼ teaspoon mace
  • Add plumped raisins, pecans, and coconut mix in's, if desired. Add the flour and carrot mixture to the blended wet ingredients and mix just until blended.
    ¼ raisins, ¼ coconut, ¼ pecans
  • Using a small cookie scoop, fill the mini bundt cakes pan cavities ⅔ full with a scoop of batter.
  • Bake for 15 to 17 minutes. Remove and cool for 5 minutes before transferring to a cooling rack.

For Cream Cheese Icing

  • Prepare the icing by mixing the softened cream cheese, room temperature butter, and powdered sugar together. Add the vanilla and the cream to blend into a smooth creamy consistency that you can either drizzle with a spoon or pipe.
    1¼ cup powdered sugar, 2 oz cream cheese, 2 oz butter, ½ teaspoon vanilla extract, 2 tablespoon milk
  • Pipe or drizzle cream cheese icing over the mini carrot cakes and serve!

Notes

  • Use room temperature ingredients. This will help ensure that your mini bundt cakes turns out light and fluffy.
  • Don't overmix the batter. This will make your mini carrot cakes tough.
  • Bake the cakes until they are a toothpick inserted into the center comes out clean.
  • Let the cakes cool completely before frosting them. This will help prevent the frosting from melting.
  • Decorate your however you like! You can use a variety of frostings, sprinkles, and other toppings also.

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 72mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1909IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg